dwfisk
Quintessential Chatty Farker
Gonna try Deguerre's HDD sweet glaze on a whole ham. I'm thinking 15-20 minutes per pound at 225* to 135* IT, baste for the last hour and rest for an hour under foil. Y'all think that is about right?
Edit: Oh yea, it will be one of the "fully cooked" hams.
Edit: Oh yea, it will be one of the "fully cooked" hams.
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